Step 1: In a large frying pan, over medium heat, add a one
tablespoon of vegetable oil and let it heat. Add red curry paste and
chop it up with a wooden spoon. You know when you are ready to add the
coconut milk when you can really smell the red curry paste. Add a few
tablespoons of coconut milk to the red curry. Let cook for a few
seconds, then add the chicken. Coat the chicken. After a few minutes
add more coconut milk.

Step 2: When chicken is half
cooked add the sugar, chicken essence/bouillon and fish sauce. Combine everything. Add the
rest coconut milk. You can add a few white mushrooms if you like.

Step 3: When chicken is
finished, add basil leaves and let it sit for a few minutes. Some add
mushrooms that are quartered, but personally I dislike cooked
mushrooms, but if you enjoy them, add them!

Step 4: This dish is best served with some Jasmine or Basmati Rice (or if you have authentic Sticky Rice).